One of the things I love most about the change of seasons is that it also brings along a change in what I’m whipping up in the kitchen. Fall always seems to be the time that my favorite warm and cozy comfort foods get put on the menu – dishes like stews, chilli and of course soup. Nothing says fall cooking quite like soup does. All of those amazing veggies we spent the summer growing and caring for are just begging to be added to a hot pot of soup.
I tend to make soups that are rich and filling and are almost a meal just on their own. When they are loaded up with nutritious and delicious ingredients (like lots of veggies) you don’t need much more to fill you up on a cool fall day. And the creamier the better!
How do you make your soups creamy? Some recipes use milk or cream or you can make a roux using fat and flour. This amazing (and very easy to make) Creamy Potato Chowder recipe uses Carnation® Evaporated Milk to achieve a silky, creamy texture that just seems to melt in your mouth. If you haven’t tried Carnation® Evaporated Milk in your cream soups you don’t know what you’re missing! I’m willing to bet you use Carnation® Evaporated Milk in some of your favorite baking recipes. It’s perfect in dishes like pumpkin pie or creamy fudge. But it’s not just for baking! It’s much creamier than milk – and if you are watching your fat intake Carnation® Evaporated Milk is also available in 2% and Fat Free. It’s the perfect addition to so many family favorites. Add it to pot pies, casseroles or make your own creamy salad dressings. There are so many ways to use Carnation® Evaporated Milk to make your meals amazing (and oh so creamy).
Another thing that I love about cooking with Carnation® Evaporated Milk is that convenience factor. We are a family that does a lot of camping and if you are a camper you know that fridge or cooler space is a precious thing! I can stock my cupboard in the trailer with Carnation® Evaporated Milk and whip up a fresh creamy soup, or maybe a decant white sauce for that fish I caught, right at the campground.
I made this Creamy Potato Chowder today and it was a hit! It was so simple and so quick. As much as I love making soup, and I really do, they tend to be time consuming but this one took me – from start to finish – just over half an hour.
Creamy Potato Chowder
- 1 tsp of vegetable oil
- 1 1/2 cups of carrots, chopped (about 2 large carrots)
- 1 1/2 cups of celery, chopped (about 2 stalks)
- 1 onion chopped
- 2 cloves of garlic chopped
- 2 lbs of Yukon Gold potatoes peeled and chopped into 1″ pieces
- 4 cups of chicken or vegetable stock or water
- 2 cans of Carnation Regular or 2% Evaporated Milk
- 1/4 cup of chopped fresh dill
- salt to taste
Heat the oil on medium heat in a large (4 L/16 cup) pot. Add the carrots, celery, onion and garlic. Cook, stirring occasionally, for 5 minutes, or until the onions are tender. Add the potatoes and the stock and bring to a boil. Cover and lower heat. Simmer 15 minutes, until potatoes are tender.
Add Carnation® Evaporated Milk and cook for an additional 5 minutes.
Puree half of the soup. Return to pot and combine well. Stir in dill. Add salt to taste.
I served this soup along with some hearty whole grain crusty bread and it was the perfect meal for what turned out to be a cold, rainy and windy Sunday. I love that this soup is rich and creamy from the Carnation® Evaporated Milk and pureeing half of the soup. It doesn’t need additional fat or flour to achieve that wonderful texture.
If you are a visual person you can watch this video that gives you step by step directions show to make this Creamy Potato Chowder:
You can also find tons of other everyday dinner ideas, along with step by step recipe videos on the Carnation Evaporated Milk website. I’ve already picked out a few favorites that I’m anxious to try – like the Chicken Pot Pie Soup and the Creamy Mushroom Risotto. I have no doubt that you will find a dish or two (or three) that makes you lick your lips!
Although this post has been generously sponsored by Smucker Foods of Canada Corp. and they sent me free product samples, the opinions and language are all my own, and in no way do they reflect Smucker Foods of Canada Corp